Sponge cake Count's Ruins

How to make the Count's Ruins cake? It couldn't be easier! We take a ready-made sponge cake (I gave you a link to a detailed step-by-step sponge cake above), full-fat (at least 26%) sour cream, boiled condensed milk, peeled walnuts and chocolate (I used milk, but bitter will work just fine). If you pour melted chocolate over the cake, take not 20 grams, but at least 50, or even 100. The sponge cake must cool completely, or even better, rest for at least a few hours so that it does not crumble later. Therefore, it is better to bake it in advance and leave it to rest.

Now let's prepare a delicious cream. Combine full-fat sour cream with boiled condensed milk (you can add not 4 tablespoons, but a little more — it will be sweeter and more aromatic).

Mix everything until smooth with a spoon, but it is more convenient to use a mixer. That's it, the cream is ready — easy, quick and simple.

Cut the finished rested sponge cake into 2 layers (the bottom 1/3 of the entire height, and the top 2/3). The bottom sponge cake will serve as the base — place it on a suitable flat dish. Generously coat the base with cream. Even if it flows to the sides, then we will remove everything and make it beautiful.

Chop the walnuts with a knife, not very finely. We will leave some for decoration. Sprinkle nuts (about a handful) over the cream.

Now let's work on the second (larger) part of the sponge cake. Cut it into large pieces of arbitrary shape. In fact, the dimensions are not important, but if you are a perfectionist (that is, a connoisseur of everything perfect), you can cut them into even squares of 3×3 centimeters.

Dip each piece of sponge cake into the cream and place them on the bottom base layer. Sprinkle the second tier with nuts.

We do this until all the biscuit pieces or cream are gone (some should still remain). Pour the remaining cream over the finished Count's Ruins cake. We collect the cream from the dish (there will be a lot of it) and transfer everything to the cake. Wipe the dish with paper napkins to keep it neat.

All that remains is to decorate the cake with grated (or melted) chocolate and sprinkle with chopped walnuts. Let our cake cool a little (a couple of hours, but overnight is better) and soak — you can treat your loved ones with your miracle of confectionery art!

All the best to you and bon appetit!

Another option for decorating the Count's Ruins cake is poured with melted chocolate and milk (3 tablespoons of milk per 100 grams of chocolate) and sprinkled with walnuts.